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To Try

To Try

Featuring Paddy Hills, Pastaria Abate (Tanjong Pagar), Lolla, LUKA, Sushiro (Tiong Bahru Plaza), RVLT, The Public Izakaya by Hachi, Nakajima Suisan Grilled Fish, Korio, Keria Japanese Restaurant
BenCam Era
BenCam Era

The quality of the food was definitely top notch. Their Rosti is crispy and hot, the potato were very well seasoned and soft and it compliments the tender savoury beef perfectly. Their thin fries was one of the best I've eaten. Portions were large as well. This restaurant is highly recommended for anyone who craves for a filling savoury meal.

Avocado and cream cheese make a good combo. Add a foundation of maguro sashimi and you’d be left wondering why they didn’t give you 2 servings of Meiji soda crackers... -_-“

Salty and greasy. Get this before you pile on the rounds of Hi-ball! Not say I say- every other table had this starter. :s

Location : Kok Kee Wanton Noodles 30 Foch Road, #01-02 Singapore 209276.
#kokkeewantonmee #burpple #burrplesg #sghawker #sghawkerfood

Visited this relatively new hole-in-the-wall eatery that is well hidden at Level 4 of Bukit Timah Shopping Centre serving up Nepalese Gurkha cuisine. Serving up various Nepalese delicacies such as Momo (Dumplings) as well as Thukpa (Soup Noodles), the Jimbu Butter Chicken is probably one of their signatures here.

Unlike the usual Indian variant of Butter Chicken, Lomba The Gurkha Bistro serves up their very own rendition using tomato, cashew nuts, butter, Jimbu and ginger — the resulting dish was creamy and rich, but significantly less jelak than usual without being cloying and overwhelming; bright and tangy and slightly nutty and buttery, with the Jimbu carrying a herby note that helps to take away some of the heaviness of the butter. The chicken chunks were also pretty tender, while the set comes with a choice of Chapatti or Rice — we opted for the former which was thin and chewy; a great pairing to the Jimbu Butter Chicken itself. Nepalese Gurkha cuisine is a tough find in Singapore; no doubt I would not be able to tell how authentic the food here is considering I have never been to Nepal before, but this is some honest home cooking right here that’s pretty worth going for the experience!

@kengengkee (also known as "KEK Seafood") is a MICHELIN Plate Restaurant I am familiar with as it’s one of my family favourites for “zi char”. Seeing forever-cheerful Paul, his brother, Head Wayne and the rest of their family never fails to spark joy.
Having dined at KEK Seafood several times, I obviously have my must-haves, of which the Claypot Liver is tops. It is imperative to be enjoyed in the unique KEK style, that is with plain white rice popped in and given a good stir. Trust me, you do not know how sublime liver can be until you‘ve tried this.
Apart from having a very good supplier because the liver tastes really fresh, the kitchen team treats the cooking of the liver like a science to ensure it arrives perfectly cooked (it has to be soft!) on the customer’s table. So if the customer is seated in the air-conditioned area, which happens to be twice as far from the kitchen as a customer seated in the al fresco section, cooking time is halved. This is because they take into consideration that the liver will continue to cook in the claypot as it’s being carried all the way there by the wait staff. Honestly, I was so impressed when I heard this.

Where has Korio been all my life! Hot damn, was this Breakfast Sammy one of the best morning pick-me-up I’ve ever had. Brioche toasted perfectly, meaty slabs of luncheon meat, and don’t get me started on that amazingly addictive and eggy sauce gribiche. The menu might be small, but these sandwiches got SOUL. 🙌

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What you can expect is Hainanese style of porridge, which is of a thicker and grainier texture than Cantonese style which is cooked till very smooth.

Rest assured this is a nourishing, filling, belly-warming bowl, and you would find the texture much-thicker than the usual ones.

The grains are still slightly distinguishable, but yet it is overly still smooth.


Arranged in such painterly precision, the chef has included some progressive elements on this flavorful classic. Substituting the capers for pickled shallots and adding dollops of cured egg yolk, this was compulsively delicious when swirled into the tartare, then slathered on the buttered toast. There was absolutely no compromise in the tartare experience despite a slight deviation from the classic. 😊

Softshell Crab Katsu ($22)
Absolutely the must order @parkbenchdeli ‘s collab with Handsome Chinos available only for today. Katsu fried to crispy perfection topped with seaweed tartar and slaw sandwiched between a fluffy bun. Queue’s way shorter than usual so thats a plus to come!

So many choices of dishes here that it was hard to decide! Really enjoyed the creamy chicken that comes with a thick buttery sauce and deep fried kang kong which was something unique. Save room for dessert as the mango sticky rice and red ruby are the perfect way to end the meal here.

I would order this again and again. This fanciful name of a potato skins deserve special mention for its expertly deep fried texture without being greasy and cloying. It comes with bbq dip and a honey and mint yogurt cheese dip. The ambience is also perfect for a romantic date with the awesome waterfront views though it can get rather hot if you sit near the windows. Best to go during dinner. Oh and don’t forget to make a booking! Expect this place to be jam packed and jumpin’.

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